Fish Pot with Potatoes and Carrots
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s)
- 300 g carrot (s)
- 400 g fish fillet (s) (saithe)
- 250 ml fish stock or broth
- 100 ml broth
- 125 ml cream
- 40 g butter
- 30 grams flour
- some water
- salt and pepper
- 0.5 ½ lemon (s), juice from it
Print Recipe
Pin Recipe Instructions
- Wash and peel the potatoes and carrots. Cut the vegetables into slices, halving or quarters depending on the size. Cook together in a little salted water for about 15-20 minutes until soft.
- Wash the pollack fillet, dice it into 2-3 cm pieces and let it steep in a small saucepan in 250 ml fish stock or stock (you can also use a mixture of both).
- Place a colander in a deep container. Pour off the cooked vegetables and fish into the colander, the cooking liquid will be caught in the deep container (you will need it later).
- Melt 40 g of butter and sauté 30 g of flour in a saucepan that is big enough to hold the whole dish later. Deglaze the vegetables and fish with a little cooking liquid, stirring vigorously with the whisk. Gradually add all of the cooking liquid, always stirring vigorously so that no lumps form. Add the cream and stir again.
- You can now add another 100-200 ml of stock to the sauce, depending on the desired consistency. Season well with salt, pepper and lemon juice.
- Put the fish and vegetables back into the sauce, mix and reheat.
- Serve in deep plates.
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